it's a wet batter, oh. okay. so i guess i'll use a dry batter instead
thanks.

just let the oil heat longer. drop a small amount of the batter in the oil, when it quickly starts frying and comes to the top, it's ready. If it stays at the bottom for a while, let heat a little longer.

dry, like powder, wet, like a dry mixed with liquid.
I've been cooking fish for about 20 years and that is what my mom did too. I prefer wet batter, mine being beer batter.
What do you use as batter attie?